Mini Blueberry-Marscarpone Pies
Description
A smooth, creamy filling of fresh blueberry puree and mascarpone cheese sets up nicely in mini pie crusts in this impressive dessert that's perfect for your next dinner party.
Ingredients
•
1 (14 1/10 ounce) package pie dough for a double-crust pie
•
2 cups fresh blueberries, or more to taste
•
1 tablespoon fresh lemon juice
•
1 (1/4 ounce) package unflavored gelatin
•
1 (8 ounce) container mascarpone cheese
•
1/2 cup white sugar, divided
•
2 cups heavy cream, divided
•
1 1/2 teaspoons vanilla extract, divided
•
1 tablespoon white sugar
Directions
1
Preheat the oven to 350 degrees F (175 degrees C). Set out six 6-inch mini pie tins.
2
Roll dough out and cut a circle to fit the bottom and sides of a pie tin. Place crust in the tin, then crimp the edges and poke the bottoms and sides with a fork. Continue, re-rolling the dough as necessary, to make remaining crusts.
3
Place a round piece of parchment paper on top of each crust and add pie weights.
4
Bake crusts in the preheated oven until edges are golden, 12 to 15 minutes. Carefully remove the weights and parchment paper. Let crusts cool to room temperature, about 30 minutes.
5
While the crusts are cooling, blend 2 cups blueberries and lemon juice in a blender until smooth, 1 to 2 minutes. Transfer to a small saucepan and add gelatin. Cook over medium heat, stirring constantly, until gelatin has completely dissolved, about 4 minutes. Transfer to a bowl and cool to room temperature, about 30 minutes.
6
Stir mascarpone cheese and 1/4 cup sugar into the cooled blueberry mixture until well combined.
7
Beat 1 1/2 cups heavy cream and 1 teaspoon vanilla with an electric mixer until foamy, about 30 seconds. Increase speed slowly to medium-high and gradually beat in remaining 1/4 cup sugar until stiff peaks form, about 1 minute. Gradually fold whipped cream mixture into the blueberry mixture. Spoon evenly into the cooled pie crusts.
8
Cover and chill in the refrigerator for at least 4 hours, or overnight.
9
When ready to serve, whip remaining remaining 1/2 cup heavy cream and 1/2 teaspoon vanilla together. Slowly mix in 1 tablespoon sugar until whipped cream forms.
10
Top each pie with whipped cream and blueberries.